Lemons and Basil

Purple Cabbage and Split Pea Power Bowl

While I love to focus on clean eating here on Lemons and Basil, please know that my way of eating is by no means perfect, nor am I overly strict with my own daily eating habits. Sometimes I catch up with family or friends that I haven’t seen in a while, and hear something like “you don’t eat “fill in the blank“, do you?” I eat pretty much anything and everything, in moderation and balance. I love fresh vegetables, legumes and whole grains, and consume a lot of those in my daily diet, but hear me when I say that there are no foods that are off-limits to me, unless I just don’t like them. I don’t eat a lot of greasy foods, tend to stay away from fried things, and try to make sure that the largest part of my plate is covered with vegetables. But that’s about it, no strict rules, no major taboos, just balance.

However…this last week, balance has been a bit out of check. I love baking sweets for others; whether we’re having company for dinner, welcoming a new friend to the neighborhood, or wanting to send a little “thank you”, baked goods seem to be my go-to. I’ve done a lot of baking this week, and for whatever reason my discipline has gone out the window and I’ve eaten a lot of sugar! SO, this Purple Cabbage and Split Pea Power Bowl is my effort at getting back in check.

Lentils have been a longtime favorite of mine, they are loaded with nutrition, while being so versatile. I’ve used them to make Curry, Spaghetti “Meatsauce”, BBQ “Meatballs”, and Sloppy Joes, to name a few. But I’ve recently tried split peas in place of the lentils and am currently hooked. Their texture is hearty and a bit more chewy than most lentils, likely due to their longer cook time and my impatience. Regardless, they are high in protein and fiber and low in fat, making them ideal for this colorful power bowl.

And speaking of color, this gorgeous purple cabbage is bursting with it. As with most vegetables rich in color, it is high in antioxidants and other nutrients and vitamins. Eating it in its raw state provides your body with the most nutrients, so it works perfectly chopped and added to this bowl of veggie goodness!

If you’re like me and your eating has gotten a bit off track this week, give this Purple Cabbage and Split Pea Power Bowl a try, and perhaps we can clean up our eating together! For some additional nutritional information on split peas and purple cabbage, see below:

{OH! And before I go, for those of you who enjoy taking a look into the past, check out my recent Q&A with Borrowed & Blue for a peak at Josh’s and my wedding… eight years ago and what we’ve learned since then!}

 Health Benefits of Purple Cabbage:

Health Benefits of Split Peas:


Purple Cabbage & Split Pea Power Bowl
Prep time
Cook time
Total time
This Purple Cabbage and Split Pea Power Bowl is not only full of color, but loaded with flavor and nutrition!
Recipe type: Lunch/Salad
Serves: 2
  • 2 cups spinach, roughly chopped
  • 2 cups kale or super greens mix, roughly chopped
  • 1 cup purple cabbage, chopped
  • ¼ cup split peas, uncooked
  • ½ cup garbanzo beans, rinsed and drained
  • ¼ cup red bell pepper, chopped
  • ¼ large avocado, sliced
  • ¼ cup raw pecans
  • 1 oz blue cheese
  • chia seeds to garnish
  • dressing of choice (I made an adaption of my Balsamic Almond and Turmeric Dressing)
  1. Add ¼ cup split peas to ½ cup water in small sauce pan, bring to a bowl, then simmer for approx 45 minutes, or until cooked to your preferred texture. I like mine to be soft, yet chewy, it gives them somewhat of a nutty texture.
  2. Once split peas have cooked, remove from stove and allow to cool. While they cool, add spinach and kale to two large bowls.
  3. Top with chopped purple cabbage, cooled split peas, garbanzo beans, red bell pepper, pecans, and blue cheese, then sprinkle with chia seeds and your dressing of choice. Serve!
Nutrition info does not include dressing.
Nutrition Information
Serving size: ½ recipe Calories: 365 Fat: 19 Saturated fat: 4 Unsaturated fat: 1.3 Trans fat: 0 Carbohydrates: 39.5 Sugar: 5.4 Sodium: 333 Fiber: 15.7 Protein: 16.3 Cholesterol: 13.1